Dosai

Cuisines

Best for

Recipe

Ingredients

1 cup	idli rice
1 cup	raw rice
1/2 cup	urad dal
1/4 cup	toor dal
1/4 cup	chana dal
1/4 cup	poha (flattened rice)
1/2 teaspoon	fenugreek seeds
—	salt to taste
—	water as needed
—	oil for cooking

Instructions

1. 1 Rinse the idli rice, raw rice, urad dal, toor dal, and chana dal together until the water runs clear.
2. 2 Soak the rinsed rice and dal mixture in enough water for 4-5 hours.
3. 3 Soak the poha separately for 30 minutes before grinding.
4. 4 Drain the water from the soaked rice and dal mixture, and grind it to a smooth batter using a wet grinder or blender, adding water as needed.
5. 5 Grind the soaked poha and fenugreek seeds together to a smooth paste and mix it with the rice-dal batter.
6. 6 Add salt to the batter and mix well. Allow the batter to ferment overnight or for 8-10 hours in a warm place.
7. 7 Once fermented, stir the batter gently. If it's too thick, add a little water to reach a pouring consistency.
8. 8 Heat a non-stick dosa pan or tawa over medium heat and lightly grease it with oil.
9. 9 Pour a ladleful of batter onto the center of the pan and spread it outwards in a circular motion to form a thin dosai.
10. 10 Drizzle a few drops of oil around the edges and cook until the dosai turns golden brown and crisp.
11. 11 Flip the dosai and cook for another minute on the other side.
12. 12 Remove from the pan and serve hot with coconut chutney and sambar.